- 4 cups dried cannellini beans
- 4 springs fresh thyme
- 4 springs bay leaf
- 1 large carrot
- ½ large yellow onion
- 2 stalks celery
- 1 jalapeño
- 2 garlic cloves
- ½ bunch kale
- 5 pieces apple wood bacon
- 4 ounces unsalted butter, diced
- ½ cup vegetable stock
- 1 tablespoon olive oil
- 4-5pc pork chops, 6-8 oz each
- 6 cups water
- ½ cup honey
- ½ cup sugar
- 1/3 cup salt
- 1 teaspoon black pepper corn
- Toasted bread crumbs
- salt and pepper
One day ahead
- Soak the beans in water three inches above the beans and let it rest covered overnight.
- For the pork brine combine all the ingredients, give a nice stir, once everything is well mixed add to the pork and let it rest covered in the fridge overnight.
- Chop ½-inch size: carrots, onion, celery, jalapeno and bacon. Slice the garlic thin. Roughly chop kale as well.
Cook the beans
- Drain the beans, place in a large pot, pour water two inches above beans, add thyme and bay leaf.
- Season with touch of salt and pepper and bring to a gentle simmer. If foam develops from beans, skim off and repeat. Add more water as needed to keep beans submerged.
- Cook at low heat for about 35-45 minutes until the beans are tender but not falling apart. Remove from the heat.
The Day Of
- Take the pork chop out of the brine, pat dry with paper towel. Season with salt and pepper.
- Preheat the oven at 325°F, then preheat skillet at medium-high heat and add olive oil. When it’s shimmering hot, sear the pork chops 3-4 minutes until each side is golden-brown.
- Remove from skillet and place on a sheet pan in the oven for about 5-6 minutes.
- Remove from oven and let rest for 8 minutes.
- Meanwhile, using the same skillet, place the bacon and cook for 2 minutes at medium-high heat, then add carrots, garlic, onion, jalapeño and cook for 3 minutes.
- Then add the chopped kale and continue cooking for 2 minutes.
- Add the beans cook for 2 minutes.
- Add vegetable stock and butter, reduce heat to low and let simmer for 5 minutes.
- Add Salt and pepper to taste.
- Make sure you taste everything. That is the key!
Tear apart baguette as finely as possible, add salt, pepper and olive oil and cook at 350°F in a preheated oven for 6 minutes.
The final Plate
Once the pork chops are rested and the beans cassoulet is finished, place the beans on the plate then add pork chop on top and finish with the toasted bread crumbs. Voilà!! You have an amazing Pork Cassoulet!